Armathwaite Hall in the Lake District has appointed a new head chef to expand the hotel’s F&B offering, following the departure of Kevin Dowling.
The four-star hotel welcome Brad Jasper to the role on April 1 who has ‘significantly increased the choice’ on the property’s 2 AA Rosette restaurant menu since his arrival.
The 27-year-old from Kendal has been a chef for 10 years, working at a variety of AA Rosette Restaurants.
After starting his career at Strawberry Bank, The Masons Arms, he went on to work at Gilpin Lodge in Windermere as a chef de partie, followed by four years at the Sun Inn’s award-winning Carter restaurant as a sous chef.
He also completed notable internships at The Fat Duck, Heston Blumenthal’s three Michelin-star restaurant and at the Black Swan in Oldstead under Michelin-star chef Tommy Banks.
Commenting on his appointment, Jasper said: “This has been a fantastic opportunity for me to take the next step in my career and Armathwaite Hall Hotel and Spa is a great fit for me as the hotel has a style of food that I really enjoy producing.
“My ethos is firmly on delivering flavour and keeping ingredients and combinations of ingredients very simple. I don’t consider myself too technical, and I find that the simplest techniques extract the best flavour out of the ingredient.”
Simon Steele, general manager of Armathwaite Hall, says: “It’s really exciting for us to have Brad joining Armathwaite Hall Hotel and Spa because he has the same vision for the restaurant as we do – we both want to produce a menu that continues to satisfy our guests tastes whilst also exciting their palettes over longer stays.”
Armathwaite Hall is set in 400 acres of land and comprises a spa and two restaurants.